Copy Cat Recipes

Sometimes you are too broke to go out for dinner, but still crave your favorite appetizer or entree from a local restaurant.  I love trying to re-create some of John's, my husband, and my favorites!  Most recipes from restaurants are pretty straight forward and simple!

So, when we stayed in this past New Year's Eve, too broke for a big party,  I recreated Longhorn Steakhouse's Wild West Shrimp and Hard Times Cafe's Frito Chili Pie... they turned out pretty good!

First up, Longhorn Steakhouse's Wild West Shrimp.  I cheated a bit and bought frozen breaded shrimp (after all I did want to enjoy my New Year's Eve, not slave away in the kitchen all night).  So, I baked the shrimp according to the directions, while they were baking I melted a stick of butter (so not healthy, but what better way to ring in the New Year then break the first resolution everyone makes!) and then added a few minced cloves of garlic, a couple of minced sweet peppers and some chili powder.  I cooked that over low for about 5 minutes to infuse the butter a bit and soften the garlic and peppers.  Then I stuck the butter mixture back in the refrigerator for about 5-10 minutes to harden it back up a little (this was a trick I actually did the second time I made this because the first time the butter went straight through the breading where as I wanted it to coat the shrimp).  Once the shrimp are done, toss them in a bowl with the butter mixture, then arrange on a plate with some ranch dressing! And done!

For the main course, Hard Time Cafe's Frito Chili Pie.... simple as simple could be!  I started my chili in the morning and let it cook in the slow cooker all day until we were ready to eat.  Brown a pound or so of Ground Turkey (healthier, counteracting the stick of butter above), put in a crock pot with a can of red kidney beans, water (use about half a kidney bean can of water), chopped red onion (about a quarter cup), garlic (a few minced cloves) and tons of chili powder (I like mine super hot).  I don't use any tomatoes or tomato paste in my chili, apparently my grandmother never did and so my mom/dad never did and now I don't! Let cook for about 5 hours (checking to make sure all the water hasn't evaporated every once in a while!). As you see it wasn't an exact science, which cooking never is, season, taste, repeat!  When ready to eat, dump a few spoon fulls on a plate of Fritos, top with shredded cheese and sour cream and add a little chili powder on top for presentation! Yummy!

American BBQ with a Twist

I love putting twists on traditional meals, it keeps food interesting and I love playing around with different flavorings...the inspiration behind this meal was an All-American BBQ - complete with chicken, mashed potatoes and greens...

BBQ Chicken Thighs with Blue Cheese, Garlic and Thyme Mashed Parsnips and Red Potatoes and Sauteed Spinach with Garlic and Red Onion.

The whole meal is easy to make!  Simply take chicken thighs and slather in BBQ sauce (I used Jack Daniels BBQ Sauce for mine), then bake at 375 degrees until done (about 50 minutes).  While your chicken is baking, cut parsnips and red potatoes into same size chunks and boil in salted water for about 20-30 minutes (or until both are soft).  I mashed mine by hand but if you like them more whipped you can use a mixer.  Add milk, butter, about 1-1/2 to 2 tablespoons blue cheese, a pinch of thyme and 2 sauteed cloves of garlic.  Lastly, saute 2 cloves garlic and equal amount of red onion until soft (I used a white truffle infused olive oil), then add spinach until just wilted.

The timing for this meal works just about right...I always have trouble with the timing and wind up having half the meal done before the other.... but this meal is easy to balance.

My husband went back for seconds on the mashed parsnips and potatoes, he doesn't normally like blue cheese but liked it in this meal :)